Ujhazi Chicken Soup is named after a famous 19th century Hungarian actor Ede Ujhazi who liked to entertain his friends with this rich soup. It is basically a glorified chicken noodle soup, but with TONS of veggies. It is so delicious! I never would have imagined putting brussels sprouts in a soup, but it works great. It's so warm, cozy, and filling!
Ujhazi Chicken Soup
3 lb. chicken, cut into 8 pieces (I used 2 breasts)
2 large carrots, peeled and cut into quarters
2 parsnips, peeled and cut into quarters
½ lb. Brussels sprouts
1 medium green bell pepper, seeded and cut
1 stalk celery, cut in half
1 ½ c. fresh sliced mushrooms
1 medium onion, peeled
2 cloves garlic, peeled
2 tsp. salt
10 peppercorns
½ tsp. caraway seeds
1 tbsp. tomato paste
½ tsp. paprika
8 c. water (I used 4 c. stock, 4 c. water)
1 c. sweet peas
1 c. thin egg noodles
1 tbsp. parsley
1. Wash chicken, place in a large kettle
2. Place all ingredients (except peas, noodles and parsley) in the kettle
3. Simmer over medium low heat for an hour, remove the foam at the top with a large spoon
4. Carefully pour soup through a sieve with another large pan underneath to catch broth.
5. When cool, remove chicken from bones , cut chicken and vegetables into bite sized pieces
6. Reheat broth over medium heat, add noodles and cook for 5 minutes, add peas, meat, and cooked vegetables.
7. Simmer 5 minutes.
8. Ladle into a bowl, sprinkle with parsley before serving.
2 large carrots, peeled and cut into quarters
2 parsnips, peeled and cut into quarters
½ lb. Brussels sprouts
1 medium green bell pepper, seeded and cut
1 stalk celery, cut in half
1 ½ c. fresh sliced mushrooms
1 medium onion, peeled
2 cloves garlic, peeled
2 tsp. salt
10 peppercorns
½ tsp. caraway seeds
1 tbsp. tomato paste
½ tsp. paprika
8 c. water (I used 4 c. stock, 4 c. water)
1 c. sweet peas
1 c. thin egg noodles
1 tbsp. parsley
1. Wash chicken, place in a large kettle
2. Place all ingredients (except peas, noodles and parsley) in the kettle
3. Simmer over medium low heat for an hour, remove the foam at the top with a large spoon
4. Carefully pour soup through a sieve with another large pan underneath to catch broth.
5. When cool, remove chicken from bones , cut chicken and vegetables into bite sized pieces
6. Reheat broth over medium heat, add noodles and cook for 5 minutes, add peas, meat, and cooked vegetables.
7. Simmer 5 minutes.
8. Ladle into a bowl, sprinkle with parsley before serving.
2 comments:
What a great veggie filled soup!
This soup looks nice and hearty--perfect to keep warm in this crazy cold Boston weather! It looks like you used thin egg noodles--I prefer those over the thick ones.
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